Easy Italian Chicken Saltimbocca Recipe
Succulent Italian Chicken Saltimbocca features tender chicken breasts topped with savory prosciutto and fresh sage, lightly floured and pan-seared to golden perfection. Finished with a flavorful white wine and chicken broth sauce, this classic Italian dish is quick to prepare and delivers a harmonious blend of crispy, juicy, and aromatic flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Ingredients
Chicken Saltimbocca
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- ½ cup white wine (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Flatten the chicken breasts between plastic wrap by pounding them to about ½ inch thickness. This ensures even cooking across the pieces.
- Season and Assemble: Lightly season the chicken breasts with salt and pepper, keeping in mind that the prosciutto will add saltiness. Place two slices of prosciutto and one sage leaf on each breast, pressing gently so they adhere properly.
- Coat with Flour: Lightly dredge each prepared chicken piece in the flour, then shake off any excess to avoid clumping during cooking.
- Heat the Pan: In a skillet, heat the olive oil together with half of the butter over medium-high heat until the butter is sizzling and the mixture is hot.
- Cook Chicken - First Side: Place the chicken breasts prosciutto-side down in the skillet. Cook for 4 to 5 minutes or until the prosciutto turns golden and crispy.
- Cook Chicken - Second Side: Carefully flip the chicken breasts over and add the remaining butter to the pan. Cook for another 4 to 5 minutes, until the chicken is cooked through and the second side is golden.
- Make the Sauce: Remove the chicken from the skillet and set aside. Pour in the chicken broth and white wine, scraping up any browned bits from the pan. Let the sauce simmer for 2 to 3 minutes to reduce slightly.
- Coat and Serve: Return the chicken to the pan, spooning the sauce over to coat each piece well. Serve immediately, topped with additional sauce from the pan.
Notes
- Use fresh sage leaves for the best flavor impact.
- To keep the prosciutto from sliding off, press gently and avoid excessive handling.
- If you prefer, substitute white wine with additional chicken broth for a non-alcoholic version.
- For crispier prosciutto, ensure the skillet is properly preheated before adding chicken.
- Serve with a side of sautéed vegetables or a light salad to balance the richness.
Find it online: https://mealsbykate.com/easy-italian-chicken-saltimbocca-recipe/
